Produce > Edible Plants

Tough skinned courgettes.

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George the Pigman:
This year I grew a yellow courgette called Atena. It grew well and has produced lots of courgettes but the skins on them are thick and tough. Even a 6 inch courgette needs peeling before cooking. Previously only when they got very large did I have this sort of problem.
Any ideas as to the cause. Anyone grown this variety before.

Obelixx:
Could be variety.  I grow Gold Rush - or un-named but yellow skinned variety sold here in spring - and have never had hard skins unless I miss one and it gets beyond zeppelin stage.
 

saddad:
Some pale varieties like Fruhliana (?) have thicker and even warty skins... but compensate with denser flesh.

Paulh:
Atena / Atena Polka has been my yellow courgette variety of choice for some years. I find it reliable to germinate and grow and it produces many fruit over a long season. I wouldn't say the skins were tougher than the other varieties I grow, certainly not as tough as a marrow, but I'd generally be aiming to pick them by 6" long for steaming as vegetables. Any longer than that would be roasted in chunks or used for soup or ratatouille.

Tiny Clanger:
I grow Atena, and the yellow ball type too. I find it best to harvest at around 6"/15cm the skins are easier then

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